ROOIBOS TEA GANACHE CUBES

Complexity level

Rooibos Tea Ganache, made with single-origin Papua New Guinea 36% white chocolate containing a vanilla flavour with undertones of almond and anise.

Makes 36 portions (30g each)

1 Rooibos Tea Ganache

Ingredients

Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace 900g

Cream 30% 320g

Whole Milk 120g

Glucose Syrup 30g

Salted Butter 60g

Oak Smoked Sea Salt 4g

Rooibos Tea Bags 4g

Preparation

Heat all of the ingredients except for the chocolate, to 75°C.
Remove the teabags and pour over the chocolate and mix to form a ganache.
Homogenise with a stick blender.

2 Assembly

Ingredients

Süßer Schnee (Decorative Sugar) 5g

Preparation

Pour the ganache into a 9 inch square foil, heavily dusted with Süßer Schnee, a decorative sugar with high adhesion.
Allow the ganache to set in the fridge for 16 hours to crystallise.
Heavily dust the top of the ganache before turning out of the tray.
Cut the ganache into 3cm squares and dust each cube with Süßer Schnee.